Title: Artichoke and oyster soup
 Categories: Cajun, Soups
      Yield: 1 Servings
 
      1    Stick butter
      4 tb All-purpose flour
      1 tb Onions; minced
      1 tb Green onions; minced
      1 tb Celery minced
      1 tb Garlic; minced
      2 cn Artichoke hearts; quartered*
     12    Oysters; remove any shell
           -fragments*
      1 cn Mushroom stems and pieces;
           -chopped*
    1/2 c  Milk
      3 c  Chicken broth
      2 tb Parmesan cheese; grated
    1/4 c  Dry white wine
           Salt and pepper to taste
 
  1. Heat butter in a saucepan until the foam subsides.
  
  2. Add the flour and make a white roux.
  
  3. Add the onions, green pepper, cellery and garlic and cook until
  they are wilted and clear.
  
  4. Add the milk slowly and stir or whisk constantly to keep the
  mixture smooth.
  
  5. Add the oyster liquor, mushroom and artichoke liquid and continue
  to stir or whisk the mixture.
  
  6. Add the oysters and cook until wilted and edges curled. Remove the
  oysters and chop them before returning them to the soup.
  
  7. Add the quartered artichoke hearts, oysters and chopped mushrooms
  to the soup and enough of the chicken broth to make soup consistency.
  
  8. Add salt and pepper to taste. Just before serving, add the Parmesan
  cheese and wine and let the soup simmer a few minutes longer.
  
  Notes: Reserve the liquid from the artichokes hearts, mushrooms and
  the oysters for a fuller flavoured soup.
  
  Recipe